flour it at the beginning, then pass it through an egg, turn it to the other side in the ground pecans, roast it in oil and add a flake of butter.
Make a sauce of roast stock, whipping cream and white wine. Blanch the mini-kukuruz and the sugar snap peas in salted water. Then cook the vegetables with the quartered and seeded tomatoes in butter until done.
Arrange the beans, hominy and tomatoes in a star shape on a plate, form the medallions with the sauce in the middle and decorate with fresh parsley.
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